A chic space with decor that reflects the cuisine: a modern twist on authentic West African flavours
Ikoyi builds its own spice-based cuisine around British micro-seasonality: vegetables slowly grown for flavour, sustainable, line-caught fish and aged native beef. Its kitchen aims to serve produce in its optimal state, harnessing as much flavour as possible while respecting the true nature of the ingredient.
The foundation for Ikoyi's menu is a vast collection of spices with a focus on sub-Saharan West Africa, which it has meticulously sourced over the past few years. The restaurant explores ingredients such as Grains of Selim, a smoky peppercorn with the scent of eucalyptus, plantains and scotch bonnet chillies, which the culinary team ferments, burns and pickles.
Ikoyi has worked closely with Max and Noel Venning of Three Sheets Bar to create a drinks menu designed to be paired with its food.
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